1. Take two bowls and pour into a bottle of 250g coconut milk and 350g water;
2. Take another two bowls and put in 55g and 75g horseshoe powder respectively; mix half of the horseshoe powder into the small bowl of horseshoe powder with half of the coconut milk, and the large bowl of horseshoe powder with half of the water, and stir evenly; the remaining half of the coconut milk and water continue to be set aside;
3. Smash the horseshoe with a knife;
4. Pour the crushed horseshoe into the puree of the water horseshoe powder;
5. Bring to a boil, boil the brown sugar with the other half of the water until the brown sugar is completely melted;
6. Turn to low heat, take a spoonful of raw water horseshoe flour paste into the brown sugar water, and quickly stir evenly to thicken the sugar water, turn off the heat;
7. After turning off the heat, pour the brown sugar water that has just been cooked into the raw water horseshoe flour paste, pour it in and stir to make it into a raw and cooked paste;
8. Bring to a boil, pour the other half of coconut milk and add sugar to boil;
9. Turn to low heat, take a small amount of raw coconut milk and horseshoe milk into the boiled coconut milk to make it thicker, and turn off the heat; (the amount of coconut milk is small, a small spoonful of raw milk is good, otherwise it will tend to clump)
10. After turning off the heat, pour the coconut milk that has just been boiled into the raw coconut milk horseshoe powder, and stir quickly evenly; if there are lumps, filter again;
11. Continue to boil, add a small pot of water to boil, put on a plate and prepare to steam the horseshoe cake; first put the raw and cooked water horseshoe powder, cover the pot and steam for 3 minutes; (I used 2 1/2 tablespoons, if you add more The cooking time is relatively prolonged;)
12. After 3 minutes, add the coconut milk horseshoe powder raw and cooked pulp, cover the pot and continue to steam for 3 minutes; (before adding layers, press lightly to see if it has solidified; add the pulp gently, do not pour it in, it may break Up one level)
13. Continue to alternately add the fresh water horseshoe raw and cooked pulp layer and the coconut milk raw and cooked pulp layer in turn, try to make the thickness of each layer similar; when finished, cover the lid and continue steaming for 10 minutes to turn off the heat;
14. After letting cool, it will naturally solidify better, and finally cut into pieces to eat, the softness is just right. If you don’t like the cold, you can re-steam or fry it before eating.
